Crispy Chicken Meatballs with Honey Mustard Sauce

Crispy Chicken Meatballs with Honey Mustard Sauce

Goodbye Summer, hello Autumn. Goodbye salads and hello meatballs.

Recipe by @_jos_kitchen

Recipe: Crispy Chicken Meatballs with Honey Mustard Sauce, Asparagus, and Crispy Sourdough


  • 500g chicken mince
  • 1/3 cup parmesan cheese
  • 2 cloves garlic, crushed
  • 1/3 cup panko breadcrumbs + extra for coating the meatballs
  • 1 egg
  • 2 tbsp fresh parsley, finely chopped
  • ½ tsp onion powder
  • 3 tbsp butter
  • 1/3 cup chicken stock
  • 1/3 cup dry white wine
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 300ml cooking cream
  • 50g baby spinach
  • 1 x bunch asparagus
  • 1 x sour dough baguette
  • salt and pepper


  1. In a bowl mix the chicken mince, panko, parmesan, garlic, egg and onion powder together. Roll into walnut sized balls, coat each meatball in the extra panko crumbs. Set aside on a plate.
  2. Preheat oven to 180 degrees C.
  3. Heat the 28cm Skillet over medium heat. Add the meatballs. Cook until brown on all sides but not completely cooked (approx. 8 minutes)
  4. Remove from skillet. In the same skillet add the butter. Once melted add garlic, cook for 2 minutes. Add the stock, wine, mustard and honey. Bring to simmer and mix well. Stir through cream and spinach and cook for 1 minute.
  5. Remove from heat. Place meatballs into the sauce and bake for 15 minutes.
  6. Over medium heat in the 25cm skillet pan fry the asparagus.
  7. Slice the baguette up and butter both sides. Cook in the 21cm pan until golden.

Cooked in the Circulon Style triple pack skillets.

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